Most are bringing carb heavy stuff so I was going to go with a meat and veg heavy starter style spread.

So far I'm seeing a lot of courgette/ pepper/ artichoke recipes but not convinced they'll all be good for cooking in advance without going soggy.

I wondered if any foodies on TSR could advise? It would be nice if there IS cooking and prep etc involved rather than just slices of tomato and mozzarella, and I can cook so don't be shy I have until tomorrow evening!

Most antipasti is cured meats and Italian cheeses with some Italian bread and olive oil with balsamic vinegar for dipping. I spent a week out there and that's pretty much the antipasti out there. You could do calamari, which is another popular favourite.

(Original post by jazzykinks)
Most antipasti is cured meats and Italian cheeses with some Italian bread and olive oil with balsamic vinegar for dipping. I spent a week out there and that's pretty much the antipasti out there. You could do calamari, which is another popular favourite.

Yeah you're right. I'm all up for the meats and stuff, just wanted it to look like a bit more effort had gone into it